Guinness now more popular to cook with

The possibilities are seemingly endless. In its "100 ways to cook." column, the food blog Endless Simmer showcased recipes such as onion soup with a Guinness-based broth, mashed potatoes with Guinness gravy and even Guinness lasagna.

"In recent years people are cooking a lot more creatively with Guinness than they used to," says the site's editor Brendan Spiegel, pointing to the lasagna -- which incorporated Guinness into a salsa verde topping -- as the funkiest recipe. "I don't know what it wouldn't go with. It's definitely a wintery flavor, which is why it works for St. Patrick's Day. You wouldn't mix it with fruit or something you're trying to make light and summery. It's for hearty cuisine."

Not everyone is enamored of Guinness. "It's just not very interesting," Peter Begg, head of food development for Jamie Oliver Ltd. and a fan of craft beers, writes in an email. "It's OK to drink with oysters and to cook with a beef stew, but that's about it really."

Perhaps it's a question of familiarity breeding comfort rather than contempt. Author Hartley loves it for its iconic status. And its longevity.

"Every time I go to a food exhibition and I see three- or four-thousand new products, the next year when I come back there will only be a few left," he says. "But the Guinness will still be there."

CARAMELIZED ONION AND

GUINNESS DIP

Start to finish: 30 minutes

Servings: 16

1 tablespoon olive oil

2 large sweet onions, diced

1 cup cold Guinness

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 pound extra-sharp cheddar cheese (preferably Irish), cubed

Crackers, chips or bread, to serve

In a large skillet over medium, heat the olive oil. Add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. If the onions begin to char before they caramelize, add a tablespoon or 2 of water. Set the onions aside and allow to cool.

Once the onions have cooled, in a food processor combine them, the Guinness, salt, pepper, cayenne and cheddar. Pulse until combined and smooth. Serve with crackers, chips or bread. Also makes a great spread for a roast beef sandwich.